BOL Food Recipes

Servings: 8 Servings
Category: Lamb | Main dish
Ingredients

• 1 Leg of lamb (about 4 lbs)
• 3 lb Potatoes (about 5 oz each)
• 1 Lemon (may be doubled)
• Honey
• Olive oil
• Butter
• Rosemary, thyme & oregano

Directions
Put the leg of lamb into a large roasting pan. Bruise the leaves of 2 or 3 sprigs of rosemary and sprinkle them over the meat. Add plenty of pepper and 1 tablespoon honey. Rub the mixture into the meat with your hands. Then rub half a lemon over the joint, squeezing the juice on to the meat as you do so. Do not add any salt. Leave to marinate for 4 to 24 hours. Peel and quarter the potatoes, then arrange them in a single layer round the lamb. Squeeze lemon juice over the potatoes — use at least half a lemon, or up to one and a half lemons for a strong citrus flavour. Carefully pour 1/4 pint water into a corner of the roasting pan, then sprinkle over the potatoes and lamb about 2 tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh chopped thyme and oregano, and some salt and pepper. Drizzle on 1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz butter. Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4 hours. The ingredients will become gilded and will burnish to a rich brown in places. Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 4 Servings
Category: Lamb/mutton | Greece | Archived
Ingredients

• 2 1/2 lb Stewing lamb, cut in cubes
• 1 1/2 Lemon
• 1/2 c Butter
• 2 lb Chopped tomatoes
• 2 ts Salt
• 1/4 ts Pepper
• sm Piece cinnamon (optional)
• 1 tb Sugar (optional)

Directions
Sprinkle lemon juice over meat and leave for 1 hour. Heat butter in a frying pan and brown meat. Transfer to large saucepan. Put tomatoes in frying pan. Add salt, peeper, cinnamon and sugar. Boil for 5 minutes and add to meat. Simmer covered for 2 hours. Serve with potatoes, rice, macaroni or spaghetti. Serves 4 to 5. Arni Kapama (Lamb Stew) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Servings: 6 Servings
Category: Lamb | Main dish
Ingredients

• 2 lb Lamb shoulder, boneless
• 8 oz Apricots; dried
• 3/4 c Chicken stock; hot
• Salt
• Pepper
• 1/2 ts Thyme; dried
• 1/2 ts Ginger; ground
• 2 ts Cornstarch

Directions
Use fresh or frozen lamb shoulder. If using frozen, thaw in refrigerator overnight. Trim off any fat from lamb and pat dry Chop apricots finely (scissors work well) and combine with chicken stock. Set aside for 20 minutes. Sprinkle lamb with salt and pepper; rub all over with thyme and ginger. Reserving stock, drain apricots and spread inside shoulder. Fold two halves togethe to enclose apricots and wrap tightly in large piece of greased foil. Place in roasting pan and roast in 300F(150C) oven for 1 1/2 hours or until lamb is fork tender. Carefully remove from foil and place on board; keep warm. Pour juices from foil into roast pan with reserved stock. (Dont worry if there are lots of apricot bits in the pan.) Bring to boil. Meanwhile dissolve cornstarch in 2 tb cold water and add to pan. Cook, stirring, until thickened. Slice lamb, keeping apricots more or less in centre. Arrange on heated platter with sauce from roast pan poured over top. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 6 Servings
Category: Lamb | Fruits | Canadian
Ingredients

• 1/4 c Apricot jam
• 2 tb Honey mustard
• 2 Garlic cloves; chopped
• 2 tb Soy sauce
• 2 tb Olive oil
• 1 ts Dried rosemary
• 3 lb Lamb leg; butterflied
• 1/2 c Red wine
• 1 c Beef stock; canned/homemade
• Salt
• Ground pepper; to taste

Directions
The crisp coating keeps the lamb succulent and juicy. Bake 10 minutes longer for medium-done. If you use frozen lamb, defrost in the refrigerator overnight. 1. Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over lamb. Season well with salt and pepper. 2. Marinate for 30 minutes. 3. Broil lamb for 3 minutes per side. Then bake lamb at 425F(220C) fat side up for 20 minutes or until just pink. Remove from oven and let rest on a serving dish for 10 minutes. Pour off any fat in pan. 4. Add red wine to pan and reduce to 1 tb. Add beef broth, reserved marinade and any extra lamb juices from the serving dish. Bring to boil and hoil for 2 minutes. 5. Slice lamb in thin slices against the grain. Serve with some sauce poured over. Serve with a Merlot wine from Ontario Canada, California USA, or St Emilion. A chianti is another fine match. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 6 Servings
Category: Lamb | Greek
Ingredients

• 2 lb Lean ground lamb
• 2 sl Homemade bread, toasted and
• -crumbled
• 1 ts Allspice, crushed
• 1 ts Coriander seed, crushed
• 1 Clove garlic, pressed
• 1 Onion, grated
• 1 ts Fresh savory, chopped
• Salt, to taste
• Freshly ground pepper, to
• -taste
• Bacon slices (optional)

Directions
In large bowl, combined all ingredients. Mix well, kneading until mixture is stiff. Make fingers of meat (about 5-inches longer and not over 2-inches in diameter). Place fingers on skewer spacing about 1-inch apart. Cook over hot coals for 10 to 15 minutes, turning frequently until cooked through. You may wrap the “fingers” on the skewer with sliced bacon. If anyone tries this, let me know how it works out. NOTE: I have this frequently in Greece and here in the U.S., but as I have said, I view it as a “deli” item. Krinos Foods has a “gyros kit” that is sold in the frozen food section of some supermarkets. Recipe: C. Tenery Deriman on Prodigy — ID: KJNX92A From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 4 Servings
Category: Lamb | Main dishes | Microwave | Stews | Vegetables
Ingredients

• 12 oz Okra; fresh or frozen
• 2 md Green peppers; diced
• 2 c Celery; diced
• 4 oz Onion; diced
• 4 Cloves garlic; pressed
• Salt and pepper; to taste
• 1/2 c Water
• 1 lb Roasted lamb; in bite size
• -cubes
• 1/4 ts Thyme
• Paprika
• Grated lemon rind

Directions
Cook okra until liquid evaporated in skillet or Microwave dish, stirring occasionally for 5 minutes. Add green pepper, celery, onion, garlic, salt and pepper to taste. Cook for 10 minutes. Stir to prevent vegetables from sticking. Add water, lamb and thyme and simmer, covered, over Low heat for 20 minutes until heated through. Sprinkle with paprika and garnish with lemon rind. MC formatting by bobbi744@sojourn.com Recipe by: Source Unknown Posted to MC-Recipe Digest by Roberta Banghart on Apr 05, 1998

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Servings: 2 Servings
Category: Lamb
Ingredients

• 1 tb Low-sodium soy sauce
• 2 ts Sesame oil
• 1 Green onion, chopped
• 1 Garlic clove, minced
• 2 ts Gingerroot, minced
• 1/4 ts Pepper
• 4 Lamb loin chops (8 oz)
• Salt

Directions
In shallow dish, whisk together soy sauce, oil, onion, garlic, ginger and pepper. Add lamb, turning to coat; let stand for 10 minutes. Reserving marinade, place lamb on greased grill over medium-high heat; cover and cook, basting with marinade, for 5-7 minutes on each side for medium-rare or until desired doneness. Season with salt to taste. Serve with saut

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Servings: 4 Servings
Category: Lamb-mt | Bbq-mt | Grill/broil
Ingredients

• 6 Lamb tenderloins
• 1/2 c New mexico style bbq sauce
• Salt and freshly ground
• -black pepper
• 4 c Mixed greens
• 8 sl Goat cheese; 1/4-inch thick
• 8 Pencil thin asparagus;
• -grilled
• 1 Red bell pepper; grilled
• -and, seeded, cut into 4,
• -pieces
• 1 Yellow bell pepper; grilled
• -and, seeded, cut into 4,
• -pieces
• 2 New potatoes; cooked,
• -grilled, and cut into,
• -1/4-inch thick, slices

Directions
Prepare a wood or charcoal fire and let it burn down to embers. Brush the lamb with the barbecue sauce and season to taste with salt and pepper. Grill for 3 minutes on each side or until done. Serve on top of mixed greens with grilled vegetables and goat cheese. Yield: 4 servings Recipe by: GRILLIN’& CHILLIN’ SHOW #GR3621 Posted to MC-Recipe Digest V1 #673 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997

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Servings: 12 Servings
Category: Lamb | Christmas | Spices
Ingredients

• 3/4 c Chopped onion
• 1/3 c Chopped celery
• 2 Cloves garlic, minced
• 1/4 c Olive oil
• 2 Beaten eggs
• 10 oz Frozen chopped spinach,
• Thawed
• 1/4 c Snipped parsley
• 3 tb Fresh snipped basil
• 1/4 ts Dried marjoram, crushed
• 1/4 ts Pepper
• 6 c Plain croutons
• 1/2 c Water
• 1/4 c Grated parmesan cheese
• 1 5-7 pound legg of lamb,
• Boned and butterflied
• 1 ts Dried rosemary, crushed
• Sprigs of Fresh mint (opt)
• Sprigs of fresh marjoram (op

Directions
For stuffing, cook the chopped onion, chopped celery, and minced garlic in hot oil till tender but not brown. In a medium mixing bowl stir together the eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in croutons and cheese. Drizzle with water to moisten, tossing lightly. Set aside If necessary, remove the fell (pinkish red paper-thin layer) from the surface of meat. Pound meat to an even thickness. Sprinkle with rosemary. Spread the stuffing over the roast. Roll up and tie meat securely. Place roast, seam side down, on a rack in a shallow roasting pan. Insert a meat thermometer in the thickest potion of meat. Roast, uncovered, in a 325 F oven for 1 1/2 to 2 hours or till meat thermometer registers 150 F. Let roast stand for 15 minutes before carving. Remove strings. If desired, garnish with sprigs of fresh mint and sprigs of fresh marjoram. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 4 Servings
Category: Lamb | Main dish
Ingredients

• 8 Lamb loin chops
• 1 tb Dijon mustard
• 1 tb Balsamic or red wine vinegar
• 2 Garlic cloves; minced
• 1/4 ts Pepper
• 1/4 c Olive oil
• 4 ts Basil leaves;slivered,fresh

Directions
USe fresh or frozen chops. If using frozen, thaw in refrigerator overnight. Dry chops well, slash each edge once and arrange in single layer in shallow glass baking dish. In small bowl, whisk in mustard, vinegar, garlic and pepper. slowly whisk in oil; then stir in basil. Pour and spread over chops, turning to coat both sides. Cover and refrigerate for at least 1 hour, but not more than four hours. Bring to room temperature 30 minutes before grilling. Place chops on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill for about 5 minutes per side or until done to your liking. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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